Spaghetti alla puttanesca is a great classic of Italian cuisine: a first course with a strong and flavorful taste, characterized by simple yet intense ingredients such as tomato, olives, capers, and anchovies.
Ingredients (for 4 people):
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400 g spaghetti
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400 g peeled whole tomatoes
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2 cloves garlic
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4 anchovy fillets in oil
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80 g pitted black olives
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1 tablespoon salt-cured capers (rinsed)
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2–3 tablespoons extra virgin olive oil
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Chili pepper to taste
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Fresh parsley to taste
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Salt to taste
Preparation:
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Bring a large pot of salted water to a boil and cook the spaghetti until al dente.
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In a large pan, heat the extra virgin olive oil with garlic and chili pepper.
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Add the anchovy fillets and let them gently melt into the oil, stirring.
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Add the rinsed capers and halved olives, then let them flavor for a few minutes.
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Pour in the tomato passata and cook over medium heat for about 10–15 minutes, until you get a full-bodied sauce.
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Drain the spaghetti al dente and toss them in the pan with the sauce, mixing well.
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Finish with chopped fresh parsley and, if desired, a drizzle of raw olive oil.
Tip: Serve immediately and hot to best appreciate the balance of savory, spicy, and fresh flavors of the ingredients.